Ingredients
- 2 cream of celery soup
- 2 tuna
- 170 gr vegetables
- 160 ml milk
- 80 ml sherry
- 70 gr egg noodles
- 60 gr almonds
- 28 gr butter
- 3 gr parsley
In a large bowl, thoroughly combine soup, sherry, milk, parsley flakes, vegetables, and tuna. Fold in noodles. Pour into greased crockpot. Top with almonds and butter. Cover and cook on Low 7 to 9 hours. (High: 2 to 3 hours). Do not overcook noodles-just until tender.
